Sunday, January 12, 2014
Oven Baked Chicken Fajitas
This is a recipe that is making the rounds on facebook and other social media venues (Life Health Travel With Kate - I think!). It looks like a really nice and healthy way to prepare chicken fajitas at home. It also looks very easy, which makes it even more appealing! So sign me up...I am in. I played with the ingredients to get in more peppers and a little less spice. It was amazing and this will be a staple in our house. We have been looking for a nice lower-calorie Mexican option. I am going to make this for lunches and serve it over rice. We are also going to play with this a bit and add different vegetables, especially mushrooms.
Ingredients (serves 4)
Cooking spray (or olive oil spray)
3 Chicken breasts, cut into thin strips
2 tbsp Olive oil
1 1/2 tsp Chili powder, divided (adjust to taste)
1 1/2 tsp Cumin
1/2 tsp Garlic powder
1/2 tsp Dried oregano
1/4 tsp Kosher salt
1/4 tsp Black pepper
1 (15 oz) can petite diced tomatoes
1 Onion (medium), sliced into wedges
1 Red bell pepper, cut into strips
1 Green bell pepper, cut into strips
1 Orange or yellow bell pepper, cut into strips (or you can use another red or green pepper)
1. Preheat the oven to 400 degrees.
2. Spray cooking spray or olive oil on the bottom of a 13×9 baking dish.
3. Place the chicken on the bottom of the pan and drizzle the olive oil on top. Combine the 1 tsp chili powder (leaving the remainder for the end), cumin, garlic powder, oregano, kosher salt and black pepper. Sprinkle the spice mix atop the chicken.
4. Add the tomatoes (with liquid), peppers, and onions to the baking dish and stir to combine. Sprinkle the last 1/2 tsp of chili powder on top of the baking dish.
5. Bake uncovered for 28-30 minutes or until chicken is cooked through